Clam and Shrimp Risotto
Source of Recipe
WW Post
Recipe Introduction
Makes 4 servings
Prep: 45 minutes
Cook: 20 minutes
WW- 6pt
List of Ingredients
1-1/2 dozen medium cherrystone clams, scrubbed
1 cup chicken broth
1 can (14-1/2 oz.) diced tomatoes in juice
1 bulb (1 lb.) fennel, or 2 cups chopped celery and 1/8 teaspoon anise seed, crushed
1 large (12 oz.) onion, chopped
1 teaspoon butter or margarine
1/4 teaspoon red pepper flakes
3/4 pound medium shrimp, shelled and deveined
1 tablespoon chopped garlic
1 cup white wine
1 cup arborio or long-grain rice
1/4 teaspoon thyme
2 tablespoons chopped fresh flat-leaf parsley
Recipe
1. Arrange clams in a large Dutch oven. Cover and cook over medium-high heat 8 to 13 minutes, until clams open. (Clams will release broth while cooking.) Transfer clams with slotted spoon to a large bowl; set aside. Discard any unopened clams. Strain broth from clams into a 1-quart glass measure; add chicken broth and enough water to equal 4 cups. Transfer to a medium saucepan; set aside.
2. When cool enough to handle, remove clams from shells. Chop clams and return to large bowl; discard shells.
3. Bring tomatoes and juice, fennel and onion to boil in a Dutch oven. Cover and cook over medium heat 7 to 9 minutes, until vegetables are tender; transfer to bowl with clams. Increase heat to medium-high; add butter and red pepper flakes; cook 1 minute. Add shrimp in a single layer; cook, turning once, 2 minutes, just until opaque. Add garlic; cook 1 minute more. Transfer to bowl with vegetables. Add wine, rice and thyme to pot; cook just until liquid is absorbed. Stir in 1 cup of the broth mixture; cook, stirring, until liquid is just absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed each time. Cook 20 to 25 minutes more, until rice is tender. Stir in shrimp, clams and vegetables and parsley; heat through. Serve immediately. Makes 4 servings.
Nutrition facts per serving:
calories: 275
total fat: 2.5g
saturated fat: .5g
cholesterol: 87mg
sodium: 540mg
carbohydrate: 39g
protein: 20g
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